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I have not eaten any bread since being diagnosed with CD.  I thought I
would try baking some, but the recipe I have calls for vinegar.  I know not
to use the distilled white vinegar, but with so many different kinds out
there I don't know which is best suited for baking bread  or other things.
Do some of the vinegars have a stronger taste than others.  Are some better
suited for specific applications? (ie. salads, cooking, baking)

Also, does anyone have any suggestions for a bread recipe that is a
favorite,  or that would be a good one to start out with. (I have Bette
Hagman's books, I just don't know which recipes would be good).

I would appreciate any suggestions.  Thanks in advance.

I hope you all came through the weekend totally Gluten Free!

Cindy

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Howard J. Kass, CPA                        [log in to unmask]
Cindy Koller-Kass                          Voice: (216)831-4141
                                           FAX:   (216)831-4887
Hope things aren't too taxing for you!